Coconut Asian Chicken Bites

Coconut Asian Chicken Bites

Ingredients

• 1 jar (12 oz. Size) Orange Marmalade
• 1 Tablespoon Teriyaki Sauce
• 3 whole Chicken Breasts Boneless, Skinless
• 1 Tablespoon Cornstarch
• 1 bag (7 oz. Size) Shredded Coconut
• 2 cans (8 oz. Size) Pineapple Chunks
• 40 whole Toothpicks

Preparation Instructions

• In a medium saucepan over high heat, combine and heat the marmalade and teriyaki sauce.

• Meanwhile, cut the chicken into 40 cubes.

• When the sauce is hot, add the chicken and cook thoroughly. Remove the chicken. Remove 4 tablespoons of the sauce and mix in a small bowl with the cornstarch. Add back to the pot through a sieve and blend well. Stir until very thick. Return the chicken to the saucepan and stir to coat well.

• Empty the shredded coconut in a medium size bowl and, one at a time, coat each piece of chicken with coconut.

• Spear a chunk of pineapple with a toothpick and then add a piece of coated chicken. Serve.